Dough Draws at Birra

With mac and cheese served in a bowl of pizza dough you might think Birra is just about the excess. Brian Freedman finds that isn’t the case, though the dough is the draw.

The dough is the real highlight, however, when used for its main purpose: as the base to Birra’s satisfying pizzas. There are more than a dozen of them here, ranging from the margherita, with its fresh mozzarella and cured tomatoes, to the puttanesca, which, though half a step too salty for me, was nonetheless a good-faith effort at recreating that piquant sauce. One slice was perfect, the salinity of the meaty white anchovies, capers and olive pesto softened by garlic pesto and mozzarella; two, however, would have required more beer to quench the resulting thirst than I wanted to drink.

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Lord Chesterfield

Really? Been there twice.. once for dinner, once for a drink and an appetizer. Was not impressed at all, despite really wanting it to be good. In fact, the dough was one of the big turn offs.. loaded with oil it seemed. Maybe it has changed since I visited? What do others think?

Palak Paneer

Lord Chesterfield its called everyone has a point of view and they are not always going to agree with yours so get over yourself. Who gives a shit. You need some deepak chopra classes son.

rory

there’s some serious hypocrisy in telling someone off and writing “everyone has a point of view” for writing that they weren’t impressed and asking for other opinions.

Palak, you need a damn mirror.

Tom Crowell

I had a VERY bad experience there….while waiting there FOREVER for a table, we watched the staff in the open kitchen repeatedly touch different types of food without washing their hands (no gloves). Meat, chicken, shellfish, dairy based products, with no washing in between. Raw, cooked, etc. Just gross. Couldn’t eat when it was time.

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